Blue Steel vs White Steel

[jimmyjones]

From what I've read, the Japanese are very particular about who uses their steels and where. One of the reasons Spyderco's VG-10 and H1 knives are made in Seki is that the companies who produce the steel want to keep production in-country where they can keep an eye on it. If I were a custom knifemaker here in the US, it would be very difficult to get my hands on some H1 stock. That's what I've read, if anybody knows different please chime in as I'm curious about this as well.

I have a Cowry Damascus blade from AG Russell, same issue, they (Japanese) can't export the raw material, they export a product using their steel.

 

[knarfeng]

Hey everyone, I will (hopefully) be buying a new blade soon. I was looking at this one and I really like it, and yes I realize that the American tanto design is not the most... efficent. http://www.knifecenter.com/kc_new/store_detail.html?s=KT235

That would be the knife.

My question is- What are the main differences and avantages that blue and white steel have over one another? Edge retention? Toughness? ect. Oh yes, and if anyone has any experence with this knife or any from the Kanetsune company, please share it.

Thank you all for your input, God bless.

My understanding is that this company is the real deal. A stroll through their web site will leave you drooling.

http://www.kanetsune.com/

 

[John79]

Oh yes, I know what you mean.
Any info on fit and finish?
I also heard that some japanese blades are shipped here dull, and must be sharpened upon arrival. Are Kanetsune's shipped sharp? And if so, how is their initial sharpness?
Wow, sorry for all the questions, I'll stop.